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+ servings

Chicken Street Tacos

A crispy tortilla stuffed with delicious fixin's
Course Main Course
Cuisine American, Mexican
Keyword bbq chicken taquitos, chicken street tacos, chicken tacos, tacos
Servings 21 tacos
Author Star | The Skinnyish Dish


  • 21 extra thin corn tortillas (I use Mission brand)
  • 1 lb cooked & shredded chicken breast
  • 16 oz can fat free refried beans (I like to use La Preferda or Trader Joes brands)
  • 1/2 cup non fat greek yogurt
  • 1/2 packet low sodium taco seasoning (or about 2 tbsp of homemade seasoning)
  • 1/2 cup salsa
  • 1/2 cup fresh cilantro minced
  • 1 onion chopped
  • Toppings of choice such as lettuce cabbage, carrots, onions, tomatoes, and/or cilantro (optional)


  1. Preheat oven to 425 degrees.
  2. In a large pan heat the chicken, onion, taco seasoning, and cilantro together over medium-high heat until the onions are tender.
  3. Add the refried beans, mix thoroughly and then add the greek yogurt, and salsa. Mix together and cook for a few more minutes. Set aside.

  4. In another pan lightly spray with cooking spray and place tortilla cook for about 30 seconds, lightly spray top side of tortilla, flip, and cook for another 30 seconds. Repeat this step until you are done cooking the tortillas.
  5. When the tortillas are finished evenly distribute and spread the chicken and bean mixture on each tortilla.
  6. Fold the tortillas in half and place on to a cookie sheet. You will most likely need two cookie sheets to fit all of them on.
  7. Bake for about 8 minutes or until the tacos are crispy and lightly browned. 

  8. Let cool for a few minutes and top with lettuce, tomatoes, cabbage, cilantro, carrots. Whatever you fancy.
  9. Enjoy!

Recipe Notes


WW Green Points: 2 points per taco

WW Purple/Blue: 4 Points for 3 tacos or 1 Point each 

Each taco is about 80 calories, .5g fat, 0g saturated fat, 11g carbohydrates, 2g fiber, 1.5g sugar, 0g added sugar, 2.5g protein